ArticlePloS one2026
Revisiting the associations between cooking oils and survival among older people in China: A nationwide, community-based, prospective cohort study.
Article in PloS one, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundThe study aimed to investigate the associations between cooking oils and survival outcomes in a nationwide, community-based, prospective cohort study of older adults in China.
methodsA total of 5372 older participants (median age: 85.0, inter-quartile range [IQR] age: 77.0-93.0; male: 46.1%) from the 2014 wave of the Chinese Longitudinal Healthy Longevity Survey (CLHLS) in 2014 were included, with follow-up until 2018. The exposure was cooking oils, including vegetable oils and lard, and outcomes were overall survival (OS) and disease-specific survival (i.e., cardiovascular disease [CVD]-specific survival and non-CVD-specific survival). Accelerated failure time (AFT) models were used to analyze the associations between cooking oils and study outcomes.
resultsDuring a median follow-up of 3.5 years (IQR: 2.4-4.2 years), 2064 (38.4%) deaths were recorded, including 433 CVD deaths, 1229 non-CVD deaths, and 402 deaths with unknown causes. Kaplan-Meier analysis revealed cooking with lard was associated a higher CVD-specific survival probability than vegetable oils (93.9% vs. 88.2%, log-rank p < 0.001); however, there were no significant differences in OS and non-CVD-specific survival between the two groups (log-rank p = 0.076 and 0.210, respectively). Furthermore, multivariate AFT models indicated cooking with lard was significantly associated with a longer CVD-specific survival compared to vegetable oils (time ratio [TR]=1.44, 95% confidence interval [CI]: 1.08-1.91), and was not associated with OS and non-CVD-specific survival, with adjusted TRs of 1.06 (95% CI: 0.95-1.18) for OS and 1.08 (95% CI: 0.93-1.26) for non-CVD-specific survival, respectively.
conclusionsCooking with lard was associated with significantly longer CVD- specific survival compared to vegetable oils among older adults in China.
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